I used to hate salads when I was a kid.
Mostly I was brought up on the meat and two veg dinners, with one of the veggies always being white potatoes in one form or another. Sunday was the roast dinner. This was the normal Yorkshire family dinners at the time and was, in fact, fairly healthy from a paleo point of view.
My husband recalls growing up with a fish Friday as well. Fish being rather more expensive than other meats it got its own special day in his household, rather like Sunday being the roast dinner day when a nice beef joint got an appearance. The rest of the time was cheaper meats or cheaper cuts of meat.
Every once in a while my mum would try to force us into being healthier and put a salad on the table. Such salads would always consist of carrots, lettuce and celery sticks usually with some tinned tuna as a protein. This was always a highly disappointing dinner for both my brother and me.
Now I make my own salads for my own kids to be disappointed at!
I have been experimenting a lot lately on using cauliflower in place of anywhere there would normally be a grain. As a coating in Crispy Crumb Masala Chicken or Cauliflower Crisp Creole Chicken or like here in the place of quinoa. So far, it’s been going quite well and I have been happy with the results. See what you think, and let me know!
Orange, Spinach and Cauliflower Quinoa Salad
- 200 g carrots
- 200 g cauliflower
- 115 g spinach leaves
- 1 large orange (navel)
- Peel the orange. Slice horizontally and set aside 2 or 3 of the slices.Pull the rest of the orange segments apart.
- Slice the carrots into thin sticks lengthwise or put them through a spiraliser.
- Blitz the cauliflower through a food processor to make fine grains.
- Mix the orange segments, cauliflower and spinach leaves together.
- Add the chosen vinaigrette and mix again.
- Place the set aside orange 'rings' on top to decorate.